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Tuesday, June 9, 2015

Vegan Mashed Potatoes

I have wanted to make mashed potatoes before and couldn't come up with the best way to make them without using dairy. This past week I got a copy of Moosewood Restaurant Favorites and they had the solution to my comfort food quandary. They use garlic and bay leaf to give the potatoes a rich flavor and olive oil and the cooking water from boiling the potatoes to mash them into a fluffy delight. They were not creamy but a desirable consistency that satisfied nicely without any dairy.

Vegan Mashed White Potato

Any variety of potato will work but the cookbook did recommend a buttery flavored potato like Yukon Gold.

*A great tip was that the left over potatoes will give you a great start to any cream or pureed soup base. The potato cooking water can also be used to provide flavor in many soups for dairy free cooking.

Ingredients:

8 cups of water

1 teaspoon salt

6 garlic cloves

2 bay leaves

6 cups peeled and chopped potatoes

1 to 2 tablespoons extra-virgin light tasting olive oil

salt

ground black pepper

Place the water, salt, garlic cloves, and bay leaves into a covered pot. Bring to a boil on high heat. While the water heats prep the potatoes, and add them to the water as you chop them up. When the water boils, lower the heat and simmer for 10-12 minutes until potatoes are tender.

Place a large colander over a large bowl and drain the potatoes, collect the cooking water in the bowl. Remove and discard the bay leaves. Using a hand masher or an electric mixer, mash the potatoes and garlic with the olive oil and enough of the reserved cooking water (maybe up to a cup) to reach the desired consistency. Season with salt and black pepper to taste and serve hot.

I made garlic smashed red-skinned potatoes tonight but used milk. I have often wondered about using some of the water they are boiled in. They certainly look just as good! I think I will try it that way the next time I make them! Enjoy the rest of the week!Lindamysewwhatblog

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